Arrachera
This post may contain affiliate links. See my disclosure policy.
My Mexican arrachera recipe features a dry-rubbed and marinated steak seared until juicy and tender. It’s quick to make, packed with flavor, and is perfect sliced up in tacos, quesadillas, and more.
Why I love this arrachera recipe
Whenever I make tacos at home, arrachera is one of my favorite cuts of beef to use. It’s the Mexican name for skirt steak, and while it’s naturally lean, my simple citrus marinade is all it takes to make it incredibly juicy and flavorful.
After a quick sear over high heat, the outside develops a beautiful char while the center stays juicy. Here’s why I love making it:
- It’s flavor-packed and affordable. True to tradition, my recipe calls for budget-friendly skirt steak that’s soaked in a simple yet vibrant Mexican-inspired marinade.
- Quick and easy. While the marinade needs time to soak into the meat, searing takes less than 10 minutes!
- Elevated taco night. Arrachera is designed to be sliced into thin strips, which is perfect for my family’s Taco Tuesday night.
Let’s make this together now!
★★★★★ REVIEW
“Delicious and quick! It made wonderful tacos. I will make it again.” – Karen
Key Ingredients
Here’s what you’ll need, along with my notes. Full measurements are in the recipe card below.
- Skirt steak. I always remove the silver skin before cooking because it can stay tough and chewy. Most butchers are happy to do this for you, but it’s also easy to remove at home by sliding a sharp knife under the thin membrane and peeling it away.
Arrachera marinade
- Lime juice. Use freshly squeezed lime juice. The acidity helps tenderize the meat and enhances the flavor in the marinade. Lemon juice also works in a pinch.
- Garlic. Minced fresh garlic cloves add a ton of flavor to the marinade.
- Mexican oregano. You can use regular fresh oregano if that’s all you can find, but Mexican oregano has a brighter, citrusy flavor that makes the marinade shine. I find this in the international aisle at grocery stores.
- Spices. Cumin, paprika, chili pepper, salt, and pepper form the dry rub.
- Olive oil. Used as the base of the marinade.
- Fresh coriander. For garnish.
How to make arrachera
Step 1- Tenderize the meat. Place the steak on a cutting board and cut it in half widthwise. Cover both pieces with a layer of plastic wrap and pound them down to an even thickness.
Step 2- Apply the dry rub. Combine the arrachera seasoning over both sides of each steak, then place the meat in a bowl or resealable bag.
Step 3 – Marinate the skirt steak. Add the olive oil, lime juice, and minced garlic cloves to the bowl/bag with the meat. Place it in the fridge while it marinates.
Step 4- Sear. Heat a skillet over high heat. Once it’s hot, add the marinated steak and sear on both sides.
Step 5- Rest and slice. Transfer it to a cutting board to rest before slicing into thin strips. Garnish with coriander leaves, lime juice, salt, and pepper, then enjoy!
Arman’s recipe tips
- Pound down the thicker parts. Skirt steak isn’t always an even thickness, so I like to gently pound the thicker end until it’s about 1/2 inch thick. It helps the steak cook more evenly from end to end.
- Don’t marinate for too long. I recommend marinating the steak for at least 10 minutes and up to 8 hours. Any longer and the citrus can start to break down the meat too much, leaving it a little mushy.
- Don’t undercook or overcook. Arrachera is at its best when it’s quickly seared over high heat. I usually cook it to medium-rare (135°F), which takes around 2-3 minutes per side in a very hot skillet.
- Slice against the grain. You’ll notice long muscle fibers running through the steak. Slice across those lines, not alongside them. Every bite will be much more tender.
Frequently asked questions
Yes! Season and marinate the meat as instructed. Preheat the grill to 400°F and grill the steak for 2 to 3 minutes per side, or until it’s cooked to a temperature between medium-rare and medium (135°F).
Arrachera is often served in warm tortillas with classic toppings, like diced onion, coriander leaves (cilantro), and fresh lime wedges. It’s also excellent with pico de gallo, sliced radishes, chimichurri sauce, salsa, salsa verde, and guacamole on top. The seared, thin slices of steak are also perfect for enchiladas, Mexican tortas, Mulitas, air fryer quesadillas, burritos, and even Mexican pizza. You can even swap out the chicken in Mexican soup with it or use leftovers for a steak bowl.
Arrachera Recipe
Video
Ingredients
- 3 pounds skirt steak sliced in half
- 2 tablespoons Mexican Oregano
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 1/2 limes juiced
Instructions
- Tenderize the meat by placing it on a cutting board, covered with plastic wrap, and pound it with a meat mallet evenly. Aim for about 1/2 an inch in thickness.
- Combine the Mexican oregano, cumin, paprika, chili powder, salt, and black pepper, and rub the meat with it. Pour the lime juice, garlic, and olive oil over the meat and let it marinate for at least 10 minutes or up to 8 hours.
- Heat a cast-iron skillet over high heat until it is sizzling hot, and then place the steak in it. Sear for 2-3 minutes per side or until the steak reaches an internal temperature of 135°F (medium-rare doneness).
- Rest the cooked steak on the cutting board for 10 minutes before slicing it against the grain.
Notes
- Steak doneness: Arrachera is best served medium-rare (135°F). For more well-done steaks, cook until 145°F for medium, and 155°F for rare.
- TO STORE: Keep the leftovers in an airtight container or wrapped in aluminum foil in the fridge for up to 4 days.
- TO FREEZE: The cooked steak also freezes well in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating.
- TO REHEAT: The best way to reheat leftover skirt steak without drying it out is in the oven at 250°F until the internal temperature reaches 110°F. Alternatively, you can reheat leftovers in a skillet over medium heat with a splash of water to keep the meat juicy.
Made for hubs who LoVES arrachera. We made it into tacos, which is where it maybe lost a star? I felt like there was something missing, and if I had made it as a reg steak like I’d planned, I would have been even more disappointed. The arrachera we had in Oaxaca had a ton of flavor and a bit of a sauce to it. Any suggestions?!
Looking forward to exploring your recipes more!
Thanks so much for trying the recipe- and tacos are a great way to serve arrachera 🙂
The version you had in Oaxaca was likely prepared a little differently. Many restaurants (including the one I worked at 15 years ago.. haha giving my age away!) usually cook the steak with additional marinade or pan juices and sometimes finish it with a little extra lime, oil, or cooking liquid in the pan, which can create that saucier effect you mentioned.
This recipe focuses more on a classic grilled/skillet style arrachera where the flavor comes from the seasoning, marinade, and the seat on the meat itself.
If you’d like a bit more of that saucy finish next time, you can try adding a squeeze of fresh lime and a space of the pan juices (or around 2 teaspoons of olive oil) over the sliced steak right before serving. That often brings out the flavors even more, especially for tacos 🙂
Really appreciate you giving it a try, and I hope you find lots more recipes to enjoy here, Amy 🙂
Arman, My family appreciated the recipe. Thank you for sharing. I would give it four stars because I am going to make it a bit different next time. But that would be a preference on taste. Not your fault, and the idea was shared.
I will half the lime and juice of 1/2 of an orange. I will also reduced the cumin by half.
Over all it was a Five Star experience.
many blessings
Thank you, so glad you enjoyed it!
What is a chicken equivalent
I so excited about your recipes for keto. I just love beef broccoli dinners. My spouse likes turkey buger,that’s good, I get tired of turkey buger.
Thank you, Theresa!
Obsessed with this easy steak recipe! Love arrachera.
Delicious and quick! It made wonderful tacos. I will make again.
Thanks, Karen!!
Delicious